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New Year's: Chocolate and Vanilla Truffles

Source of Recipe


From "Camille Glenn's Old-Fashioned Christmas Cookbook"



List of Ingredients



• 1½ cups heavy or whipping cream
  
• ½ pound imported semisweet chocolate, chopped into pieces
  
• 1½ Tbsp pure vanilla extract
  
• 1 to 1¼ pounds imported semisweet chocolate, for coating
  






Instructions



1. Combine the cream and chopped chocolate in the top of a double boiler and heat over simmering water, stirring occasionally, until smooth. Remove the pan from the heat and allow the ganache to cool a bit.
   
   
2. Stir the vanilla into the ganache. Cover and refrigerate until the ganache is very thick, about 5 hours or as long as overnight.
   
   
3. Roll the ganache into small balls, about 1¼ tablespoons each, shaping them roughly to resemble real truffles. Place them on a pastry sheet lined with aluminum foil or wax paper. Freeze for several hours or overnight.
   
   
4. When the balls are thoroughly frozen, line two pastry sheets with wax paper or aluminum foil and set them aside. Melt the coating chocolate in the top of a double boiler set over simmering (not boiling) water; the temperature of the chocolate should not exceed 90°F. Remove the pan from the heat and let the chocolate cool to lukewarm.
   
   
5. Spear a truffle on a fork and dip it into the warm chocolate, turning to coat it well. Lift the truffle out of the chocolate and hold it above the pan for a few seconds to let the excess chocolate drip off. Gently scrape the bottom of the truffle against the edge of the pan to remove any more excess chocolate. Using a spatula or the side of a knife, slide the truffle onto a prepared pastry sheet. Store in the refrigerator. repeat with the remaining truffles. When they have chilled long enough to become firm (after 1 to 1½ hours), cover the truffles lightly with aluminum foil or wax paper (not plastic wrap). Store the truffles in the refrigerator; they will keep for about 6 weeks.
   
   Makes about 36 truffles.
   
   
   • Deluxe Chocolate and Vanilla Truffles:
   Instead of vanilla, add 2 to 3 tablespoons Grand Marnier, cognac, or Cointreau to the cooled ganache.